Took the plunge last weekend and the Primo XL400 was delivered on Wednesday. On Monday/Tuesday I had to figure out something to sit it on, get materials and install. Check the pics.

I used HEBEL (low density concrete) block to build a low plinth then covered with a Dulux sand/paste-like coating. Looks acceptable. With some stone sheets on top the Primo sits regally on its little throne.

Grilled a couple of steaks on Wednesday night - very good result, but today (Friday) I put the Primo to more of a test - a five-hour slow cook of (St Louis style) pork ribs from Costco. These were really thick and meaty ribs and deserved suitably attentive cooking. Picture is at the pre-baste stage - they ended up deep red-brown and sticky.....very moist and delicious.

The ribs were a household winner but the thing which was most impressive was the temperature control. I took plenty of time with the setting of temps, but the Primo excelled. I started off with an hour at 225degF (107degC) which helped me figure out the sensitivity of the control. I then moved it to 250degF (took 15-20mins to achieve) which held rock solid for 3 hours without adjustment, based on my digital probe.Here are the settings for the super-steady 250degF cook. Note: I was using Qld hardwood charcoal.I followed the cooking mode of the Primo guy on YouTube. No foil-wrap, just a slosh of sauce/baste for the last hour when all vents are closed. After 45 mins the temp had only declined to 215degF, but I pulled the ribs off anyway to keep the hoard at bay.

A major success and a real confidence build concerning controllability for the planned 8-12hour brisket smoke.

I would suggest using the primo feet just to elevate it slightly so that if the base gets wet it's not sitting in water. Especially if outdoors. The feet should have come with it if you didn't get a table.

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